GIANT DOUBLE CHOCOLATE CHIP BISCOFF COOKIES

Line a baking sheet with parchment paper; set aside.
If you are using the cookie butter for filling, place a small sheet of parchment paper onto a plate. Scoop ~2 tbsp for each cookie, separated, onto the parchment paper. If making smaller cookies, do 1 tbsp for each. Place into the freezer while you prepare the cookie dough.
În a medium bowl, whisk together the butter, egg yolks, greek yogurt, both sugars, and vanilla.
Add in the flour, cocoa powder, baking soda, and salt. Use a spatula to fold, until the flour is incorporated.
Fold in the chocolate chips/chunks.
For two giant cookies, divide the dough into two equal-sized portions. For four regular cookies, divide into 4 portions.
Remove the filling from the freezer. Take one portion of the cookie dough, use your hands to slightly flatten, and place one portion of the filling in the middle of the dough. Enclose the dough around the filling by using your fingers to pinch the edges, and shape into a large ball. Repeat with remaining cookie dough and filling. Place onto the prepared baking sheet, and press more chocolate chips/chunks on top if desired. Place into the fridge to chill while the oven preheats.
Preheat the oven to 350F.
For two giant cookies, bake at 350F for 15-18 minutes.
For four smaller cookies, bake at 350F for 12-15 minutes.
Remove from the oven and allow to cool for 5-10 minutes.
Sprinkle with flaky sea salt, if desired.
Enjoy!